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Noel's Rainy Day Chicken Soup

Updated on January 29, 2011
  • 1 3 lbs. Whole Chicken
  • 1 Gallon Water
  • 1/2 lb. Frozen Sweet Corn
  • 1/2 lb. Frozen Peas
  • 3 Carrots
  • 1 Red Onion
  • 4 stocks Celery
  • 1 Green Bell Pepper
  • 3 tbsp. Cilantro
  • 8 tsp. Chicken Bullion
  • Salt to taste
  • Pepper to taste
  • Egg Noodles or White Rice optional

This recipe will require a crock pot. Slice the red onion and finely chop fresh cilantro. In crockpot place whole raw (unfrozen) chicken, sliced red onion, chopped cilantro, chicken bullion, and water into crockpot. Set crockpot on medium-high heat and let stand for four hours.

Once chicken has fully cooked remove it from the broth. Remove all small bones. Chop up or shred chicken and place back into broth. Add large bones that will be easily removed later back into the broth. Chop green bell pepper, carrots, and celery into bit sized pieces. Throw green bell pepper, carrots, celery, frozen corn, and frozen peas into broth. Add salt and pepper to taste. Let crockpot stand on Medium heat for another 2 to 3 hrs. Turn off crockpot heat and remove large bones.

ServesĀ 6 to 8.

Oppitional: Add egg noodles 10 minutes before finished or cooked white rice right at the end.

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